Description
This classic pecan pie recipe features a rich, gooey filling loaded with pecan halves, all encased in a flaky homemade pie crust. It’s the perfect dessert for holidays and special occasions, combining a buttery crust with a sweet, nutty filling that sets beautifully after baking.
Ingredients
Units
Scale
Pie Crust
- 1 Homemade pie crust, unbaked (recipe makes 2 crusts, freeze the other)
Pecan Pie Filling
- 1 cup granulated sugar (200 g)
- 3 Tablespoons light brown sugar (40 g)
- 1/2 teaspoon salt (3 g)
- 1 cup light corn syrup (240 ml)
- 3/4 teaspoon vanilla extract (3.75 ml)
- 1/3 cup salted butter, softened or melted (75 g)
- 3 large eggs
- 1 1/2 cups pecan halves (150 g), chopped or whole
Instructions
- Prepare the Pie Crust: Prepare your perfect homemade pie crust dough and place it in a deep dish 9-inch pie plate. Refrigerate while you prepare the filling to keep the dough firm and prevent shrinking during baking.
- Make the Filling: In a large bowl, cream together the granulated sugar, light brown sugar, salt, light corn syrup, and softened or melted butter until well combined. Then add the eggs and vanilla extract, mixing thoroughly to incorporate everything evenly.
- Add Pecans: Reserve a few pecan halves for topping. Stir the remaining pecans into the filling mixture. Pour the filling into the unbaked pie crust, then arrange the reserved pecans on top in any empty spots for an attractive finish. Use a small spoon to cover them lightly with some batter.
- Bake the Pie: Preheat the oven to 425°F (220°C) and bake the pie for 10 minutes. After that, reduce the oven temperature to 350°F (175°C) and continue baking for about 50 minutes. Halfway through baking, tent a large piece of greased aluminum foil over the top to prevent over-browning, making sure the foil doesn’t touch the filling.
- Check for Doneness: Test doneness by gently shaking the pie; it should not jiggle excessively. If it does, continue baking in 5-10 minute increments until the center is set but still slightly soft.
- Cool and Serve: Allow the pie to cool completely for several hours to set fully before slicing. You may refrigerate it for 1-3 days and bring it to room temperature about an hour before serving for best flavor and texture.
Notes
- This recipe is designed for a standard 9-inch pie dish. For larger pies, increase the recipe by 1.5 times.
- Make Ahead: Bake the pie and cool completely, then cover and refrigerate for 1-3 days. Alternatively, prepare pie crust and filling separately ahead and assemble/bake on serving day.
- Freezing: Once baked and fully cooled, wrap pie tightly with plastic wrap and aluminum foil. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice (1/12th of pie)
- Calories: 368
- Sugar: 42g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 54mg
